Thai Yellow Curry with Butterfly Pea Flower Rice

Non-Veg⏱ Prep: 15 min🔥 Cook: 20 min🍽 Serves: 4

Ingredients

  • ●1 small onion
  • ●few cloves of garlic
  • ●2 small stalks of lemongrass
  • ●1 inch galangal
  • ●1/2 inch ginger
  • ●fresh turmeric or turmeric powder, to taste
  • ●bird's eye chilli or dried red chilli, to taste
  • ●1/2 tsp black pepper
  • ●1/2 tsp cumin
  • ●1 tsp coriander seeds
  • ●400 ml coconut milk (50 ml for paste, 350 ml for curry)
  • ●oil, for cooking
  • ●salt, to taste
  • ●a little water
  • ●kaffir lime leaves, to taste
  • ●350 g blanched chicken
  • ●vegetables of choice
  • ●2 tsp fish sauce
  • ●2 tsp jaggery or palm sugar
  • ●fresh coriander/cilantro, to garnish
  • ●chilli oil, to garnish
  • ●butterfly pea flower rice, to serve

Instructions

Blend together the onion, garlic, lemongrass, galangal, ginger, turmeric, chilli, black pepper, cumin, and coriander seeds with 50 ml coconut milk until a smooth paste forms.

Heat oil in a wok over low-medium heat and add the curry paste.

Cook the paste, stirring regularly, until the oil separates, about 7–8 minutes.

Pour in 350 ml coconut milk along with a little water, add salt and kaffir lime leaves, and bring to a boil.

Add the blanched chicken and vegetables of your choice and stir to combine.

Stir in the fish sauce and jaggery or palm sugar, then remove from the heat.

Garnish with fresh coriander and a drizzle of chilli oil, and serve alongside butterfly pea flower rice.